Jabłecznik with a Different Filling

• This is a variation on my well loved Polish Apple Cake.
• I came across this filling whilst doing some research for Historic English recipes.
• This is a Georgian recipe.
• Rather than cinnamon, nutmeg and orange are used.
• Egg yolks and butter are also added.
• In the original recipe the filling was used in a tart.
• Here I have used my Mama’s jabłecznik  recipe for the cake.
• The filling has to be cold so you can make it the night before.

Ingredients – Filling

• 4 Bramley apples
• Juice and zest of 1 orange
• 2-3 tablespoons of granulated sugar
• 30g butter
• 1 teaspoon of freshly grated nutmeg
• 3 eggs yolks

Method – Filling

• Peel, core and slice the apples
• Place the apples in a saucepan with the sugar, zest and juice of the orange.
• Cook until the apples are soft.
• Add the grated nutmeg.
• Take off the heat and add the butter.
• When cold add the egg yolks and mix  well.

Ingredients – Cake

• 300g plain flour
• 3 teaspoons of baking powder
• 200g butter
• 75g granulated sugar
• 1 egg yolk (save the white for the topping)
• Juice of 1 lemon and 3-5 tablespoons of cold water
• *
• Sprinkle of granulated sugar for the top of the cake

Method

• You need a round tin with a loose base or a spring form tin or you will not be able to get the cake out.
• I always use an anodised aluminium tin, 22cm in diameter and 8 cm deep, which does not rust.
• Grease the tin well.
• Rub the butter into the flour to make fine crumbs and add the sugar.
• Add the egg yolk and the lemon juice and enough water to make a soft “dough” (try not to add more flour),  handle it as little as possible.
• Leave it to chill for about ½ an hour as this makes it easier to handle.
• *
• Pre heat the oven to GM5 – 190^oC.
• Take slightly more than half the dough and press it into the cake tin.
• Add the apple filling on top.
• The rest of the dough will go on top of the apple mixture.
• I use a rolling pin to make a circle that is smaller than the tin diameter and then place this on top.
• Do not worry if the dough falls apart, just place it on with the breaks nearly touching.
• Brush with beaten egg white.
• Sprinkle the sugar on top.
• Bake for around 50 minutes to 1 hour.
• Leave to cool in the tin.

• Tea Plate – Bramble Rose by Duchess from the 1960s.